Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracks.
Step 4: Prepare the Honeybun Glaze
In a small saucepan over low heat, combine the honey, melted butter, vanilla extract, and cinnamon. Stir until smooth and warmed through.
Let the glaze cool slightly before pouring over the cheesecake.
Step 5: Assemble and Chill
Once the cheesecake has cooled to room temperature, pour the honeybun glaze over the top, spreading it evenly.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Step 6: Garnish and Serve
Before serving, drizzle with cream cheese icing, sprinkle with powdered sugar, or top with crushed honey buns or cinnamon rolls for extra flair.
Slice and enjoy this decadent dessert chilled.
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